pad Thai

• 2 cloves garlic, crushed
• 1 piece ginger, chopped
• 300 grams chicken fillet, in cubes
• 2 spring onions, sliced
• 2 eggs, beaten
• 200 grams of rice noodles
• 100 grams of bean sprouts
• 1 tablespoon of olive oil
• 2 tablespoons THE SPICE CLUB THAI spice mix
• 2 tablespoons peanut butter
• 1 tablespoon sriracha sauce
• Lime wedges for serving
• THE SPICE CLUB POKE or THE SPICE CLUB COCO & HAZEL for garnish
• salt and pepper to taste

Step 1: Preparation

• Press the garlic, cut the ginger, chicken fillet and spring onion into slices. Beat the eggs in a bowl.

Step 2: Prepare noodles

• Cook the rice noodles according to the instructions on the package. Drain and set aside.

Step 3: Fry Garlic and Chicken

• Heat 1 tablespoon of olive oil in a large wok or frying pan over medium heat. Add the garlic and ginger and fry for 1 minute.
• Add the chicken fillet to the wok and fry until done. JointTHE SPICE CLUB THAIAdd spice mix and fry for another 1 minute. Remove the chicken from the wok and set aside.

Step 4: Add Vegetables and Egg

• In the same pan, add the bean sprouts and onions to the wok and fry for 1-2 minutes.
• Push the vegetables to the side of the wok and pour the beaten eggs into the empty space. Beat the eggs until done and then mix them with the vegetables.

Step 5: Add Noodles and Chicken

• Add the soaked and drained rice noodles to the wok, along with the cooked chicken.

Step 6: Prepare sauce

• Mix in a bowlTHE SPICE CLUB THAIspice mix, peanut butter and sriracha sauce. Add warm/boiling water and mix until desired consistency.

Step 7: Serve

• Divide the Pad Thai among 4 plates and serve with lime wedges on the side for squeezing.
• Garnish withTHE SPICE CLUB POKEorTHE SPICE CLUB COCO & HAZELfor extra flavor and texture. Enjoy your homemade Pad Thai with chicken!